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Method for reducing lead content in Chinese cabbage

A technology of lead content and cabbage, applied in botany equipment and methods, restoration of contaminated soil, horticulture, etc., can solve the problems of failing to effectively reduce the lead content of vegetables, reduce the lead content of vegetables, etc., and reduce the potential risk of exposure Effect

Inactive Publication Date: 2008-12-31
GUANGDONG INST OF ECO ENVIRONMENT & SOIL SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are no research reports on reducing the lead content in vegetables. In addition, we have found through experiments that the use of humic acid has not effectively reduced the lead content in vegetables.

Method used

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  • Method for reducing lead content in Chinese cabbage

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Experimental program
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Effect test

Embodiment 1

[0011] On the basis of conventional fertilization, 60.6kg / mu sodium silicate (Na 2 SiO 3 9H 2 O, containing Si 9.9%) was applied to the soil (6 kg of silicon per mu of soil).

Embodiment 2

[0013] On the basis of conventional fertilization, 80.8kg / mu sodium silicate (Na 2 SiO 3 9H 2 O, containing Si 9.9%) was applied in the soil (containing 8kg of silicon in every acre of soil).

Embodiment 3

[0015] On the basis of conventional fertilization, 80.8kg / mu sodium silicate (Na 2 SiO 3 9H 2 O, containing Si 9.9%), 6.9kg / mu silicic acid (H 4 SiO 4 , containing Si29%) or 5.6kg / mu metasilicate (H 2 SiO 3 , containing Si36%) mixed in the soil (silicon 10kg per mu of soil).

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Abstract

The invention relates to a method for reducing the lead content in pakchoi (Brassica campestris L.ssp.Chinensis(L.)Makino), which is characterized in that based on regular fertilization, one of sodium silicate and kalium silicate is fixed with any one of silicic acid and metasilicic acid and the mixture is fertilized in the soil before the vegetables are transplanted, thus leading the soil per mu to contain 4-10kg of silicon. The method can effectively reduce the lead concentration and the concentration factor in root, halm and leaves and even can reduce the lead concentration in the leaves to be lower the lead limited quantity criterion of the vegetables in the international food heavy metal limited quantity sanitation criterion, and the potential exposure risk of lead can be obviously reduced to about 250%.

Description

technical field [0001] The invention relates to a vegetable cultivation method, in particular to a method capable of effectively reducing lead content in pakchoi. Background technique [0002] There are two main sources of lead in the environment, namely natural sources and unnatural sources. Natural sources mainly refer to volcanic eruptions, forest fires, etc., while non-natural sources mainly refer to emissions from human activities such as industry and transportation. Lead and its compounds are widely used in industrial production. The combustion of leaded gasoline and leaded coal also causes a large amount of leaded smoke to be discharged into the atmosphere. Lead pollutants are difficult to degrade. Once discharged into the environment, they will last for a long time. All time will have bioavailability, so lead has been listed as a strong pollutant, and these pollutants are scattered into the soil, causing lead pollution of the soil. The lead in the soil is transferr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G1/00B09C1/08
Inventor 李淑仪廖新荣蓝佩玲王荣萍罗小玲
Owner GUANGDONG INST OF ECO ENVIRONMENT & SOIL SCI